Tasty Tuesday: Rotisserie Style Chicken

My mother-in-law served this Rotisserie Style Chicken to us for the first time a couple of years ago and as soon as I ate some I knew that I had to get there recipe.  While I think it does taste different than store bought rotisserie chicken, it is equally delicious.  And I love how simple it is!  The leftover chicken makes great wraps or even works wonderfully in soups.  Oh, and don’t forget to save the bones to make Homemade Chicken Stock!

Rotisserie Style Chicken
Recipe type: Meat

  • 1 (4 lb.) chicken
  • 2 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. thyme
  • ½ tsp. onion powder
  • ½ tsp. pepper
  • ½-1 tsp. cayenne pepper (opt.)
  • ¼ tsp. garlic powder
  • 1 onion, quartered
  • 1 to 2 tsp. minced garlic

  1. Combine seasonings, except for onion and minced garlic in a bowl.
  2. Rinse chicken and pat dry.
  3. Rub chicken inside and out with seasoning mixture.
  4. Place onion and garlic in cavity of chicken.
  5. Place in roaster or a resealable plastic bag and refrigerate overnight or at least 4 to 6 hours.
  6. Bake, covered, at 250 degrees for 5 hours. Minimum internal temperature should be 180 degrees.
  7. Let stand 10 minutes before carving.

* If you have small children or don’t like things spicy, you’ll want to omit the cayenne pepper. * I like to take the skin off the chicken to make it healthier.

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